Vegetable Bruschetta
A quick and easy plant-based dinner loaded with summer vegetables served open-faced on a toasted sub roll.
Equipment
- oven
- stove
Ingredients
- 8 oz mushrooms
- 1 zuchini
- 1 summer squash
- 2 carrots
- 1 Bell pepper
- ½ onion
- ½ cup fresh basil
- 2 Tbsp diced garlic
- 1 14 oz can diced tomatoes
- 1 6 oz can tomato paste
- ¾ cup vegetable broth
- 2 tsp herbs de provence or italian seasoning
- 1 tsp rosemary
- ¼ tsp crushed red pepper
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp maple syrup
- 1 tsp balsamic glaze or balsalmic vinegar
- ⅓ cup nooch nutritional yeast
- 2 Submarine rolls or baguettes
Instructions
- Chop up all of the vegetables.
- In large skillet, sauté for 5-8 minutes, until tender.
- In saucepan, add remaining ingredients. Simmer 5 minutes.
- Pour marinara sauce into the vegetables and simmer 5- 10 minutes.
- Meanwhile, turn the broiler on low.
- Slice submarine rolls lengthwise and place rolls on a baking sheet.
- Broil 3-5 minutes, until golden.
- Serve toasted rolls with vegetable bruschetta.
Notes
Balsamic glaze is slightly sweet and tangy and is really tasty on this vegetable bruschetta.